1,720,993 research outputs found
Ensuring food safety in dormitory kitchens
No full textUvod: Študentska kuhinja lahko ob neupoštevanju dobrih higienskih praks, neustreznem ravnanju z živili in s kuhinjskimi pripomočki predstavlja ugodno okolje za rast in razmnoževanje patogenih bakterij, kar pa lahko privede do raznih okužb ali zastrupitev s hrano. Namen: Namen naloge je bil izvesti higiensko-tehnično analizo prostora in opreme, vsebinsko analizo higienskega režima ter mikrobiološke preiskave površin, ki prihajajo v stik z živili v kuhinjah študentskih domov tako apartmajskega kot skupnega tipa. Metode dela: Higiensko-tehnični pregled je obsegal pregled tal, sten, stropov, oken, delovnih površin, opreme in pripomočkov, ki prihajajo v stik z živili, razsvetljave, prezračevanja in t. i. trikotnika varne hrane. V vsebinsko analizo higienskega režima smo zajeli postopke čiščenja in vzdrževanja kuhinje. Pri mikrobioloških preiskavah površin smo odvzeli brise na snažnost z deske za rezanje, s kuhinjskega noža, servirnega krožnika, z jedilnega pribora, delovnega pulta, iz notranjosti hladilnika ter dodatno z izpirka gobice za pomivanje posode. Iz izbranih površin smo z metodo štetja kolonij na trdih gojiščih ugotavljali skupno število aerobnih mezofilnih mikroorganizmov, število bakterij družine Enterobacteriaceae z bakterijo E. coli, Staphylococcus spp. in Micrococcus spp., Bacillus spp., Enterococcus spp., plesni in kvasovke, Salmonella spp. in L. monocytogenes. Rezultati: Higiensko-tehnično analizo prostora in opreme smo izvedli v 27 kuhinjah, mikrobiološke preiskave pa v 14 kuhinjah. Tla so bila v skupnih kuhinjah v 90 % dotrajana. V skupnih kuhinjah je bilo za umivanje rok na voljo le korito v sami kuhinji. Apartmajske kuhinje so imele za razliko od skupnih kuhinj umivalnike za umivanje rok v vseh primerih ustrezno opremljene. Stopnja vizualne čistosti hladilnikov je bila v skupnih kuhinjah v vseh primerih neustrezna. Oprema in pripomočki, ki prihajajo v stik z živili, so bili v skupnih kuhinjah le v 30 % ustrezno vizualno čisti. Apartmajske kuhinje v 58,8 % čisti enkrat tedensko po 1 stanovalec, skupne kuhinje pa čistilno osebje. Kuhinjske pripomočke v obeh tipih kuhinj čisti praviloma vsak za sabo. Gobice za pomivanje posode v apartmajskih kuhinjah v 82,4 % uporabljajo vsi eno in menjajo, kadar ocenijo, da ni več uporabna. To velja tudi za skupne kuhinje. Odpadke v skupnih kuhinjah odstranjuje čistilno osebje, v apartmajskih pa v 82,4 % tisti, ki je glede na razpored na vrsti za čiščenje. Bakterijo E. coli smo potrdili v 4,1 % odvzetih brisov, bakterijo Salmonella v 7,1 %, medtem ko bakterije L. monocytogenes nismo potrdili v nobenem od preiskovanih hladilnikov. Plesni smo potrdili v 40,1 %, kvasovke pa v 73,5 % odvzetih vzorcev. Povprečna vrednost skupnega števila aerobnih mezofilnih mikroorganizmov vseh vzorcev je bila 2,66 log CFU/100 cm2. Pomembno razliko v številu bakterij rodu Bacillus med apartmajskimi in skupnimi kuhinjami smo ugotovili na kuhinjskem nožu. Razprava in zaključek: Prišli smo do zaključkov, da študentje neustrezno skrbijo za higieno delovnih površin, pripomočkov in opreme, ki prihajajo v stik z živili, ter za higiensko stanje hladilnika. Prav tako se apartmajske in skupne kuhinje bolj razlikujejo glede izpolnjevanja higiensko-tehničnih zahtev kot pa glede mikrobioloških rezultatov. Za obvladovanje in vzdrževanje higiene kuhinj študentskih domov v večji meri skrbijo njihovi uporabniki in le delno upravljalec študentskih domov.Introduction: Student kitchens, if not managed with good hygiene practices, food and kitchen utensils, can provide a favourable environment for the growth and multiplication of pathogenic bacteria, which in turn can lead to various infections or food poisoning. Purpose: The purpose of the assignment was to conduct a hygienic-technical analysis of the dormitory kitchen premises and equipment, a content analysis of the kitchen hygiene regime, and microbiological investigations of the food contact surfaces. In all three sub-areas, the difference between apartment type and common type kitchens was also investigated. Methods: The hygiene inspection included an inspection of floors, walls, ceilings, windows, work surfaces, food contact equipment and utensils, lighting, ventilation, and the food safety triangle. The content analysis of the hygiene regime was related to the cleaning and maintenance of the kitchen. For the microbiological examination of the surfaces, swabs were taken from: Cutting board, kitchen knife, serving plate, cutlery, countertop, refrigerator interior and additionally from the spout of a dishwashing sponge. From the selected surfaces, the total number of aerobic mesophilic microorganisms, the number of Enterobacteriaceae with E. coli, Staphylococcus spp. and Micrococcus spp., Bacillus spp., Enterococcus spp., moulds and yeasts, Salmonella spp. and L. monocytogenes were determined using the colony counting method on solid media. Results: Hygiene and equipment analyses were performed in 27 kitchens and microbiological analyses in 14 kitchens. Floors in the common type kitchens were 90% worn. In the common type kitchens, the only facilities for hand washing were the sinks in the kitchen itself. In contrast to the common type kitchens, the apartment type had hand washing sinks, which were adequately equipped in all cases. The visual cleanliness of the refrigerators interior was inadequate in all cases. Only 30% of the appliances and utensils that come into contact with food in common type kitchens were visually clean. Apartment type kitchens are cleaned once a week by a resident in 58.8% of apartments, while common type kitchens are cleaned by cleaning staff. In both types of kitchens, kitchen utensils are generally cleaned by each person in turn. In 82.4% of apartment kitchens, dishwashing sponges are used by all residents and replaced when they feel they are no longer useful. This also applies to shared kitchens. Waste is removed by the cleaning staff in the communal kitchens and 82,4 % in the apartment kitchens by whoever is on the cleaning rota. E. coli was confirmed in 4,1 % of the swabs taken, Salmonella in 7,1 %, while L. monocytogenes was not confirmed in any of the refrigerators tested. Moulds were confirmed in 40,1 % and yeasts in 73,5 % of the samples taken. The average total aerobic mesophilic microorganism count for all samples was 2,66 log CFU/100 cm2. We found a significant difference in the number of Bacillus bacteria between apartment and shared kitchens on the kitchen knife. Discussion and conclusion: We concluded that students do not pay enough attention to the hygiene of work surfaces, utensils and equipment that come into contact with food, and the hygiene of the refrigerator. In addition, kitchens differed more in terms of meeting the hygiene-technical requirements than in microbiological outcomes. The management and maintenance of hygiene in dormitory kitchens is largely the responsibility of the users and only partially that of the dormitory manager
Time and temperature analysis of ready made dishes in general hospital
No full textUvod: V zdravstvenih ustanovah so ljudje, ki so zaradi starosti in obolenja dovzetnejši za bolezni, ki se prenašajo s hrano. Zdravstvene ustanove, ki imajo za prehrano svojih pacientov na voljo lastno kuhinjo, so zavezani k vzpostavitvi in izvajanju sistema notranjega nadzora, ki temelji na načelih sistema HACCP. Sistem HACCP je analitsko orodje, ki temelji na analizi tveganj in kritičnih kontrolnih točk. Izmed slednjih velja kot najpogostejša poudariti temperaturo in čas, ki neposredno vplivata na obstoj in razmnoževanje mikroorganizmov v hrani. Namen: Namen magistrskega dela je s sistematičnim merjenjem časa in temperature analizirati in validirati faze delovnega procesa zagotavljanja vroče in hladne verige. Metode dela: V okviru zagotavljanja vroče verige smo središčno temperaturo živil izmerili v označenih testnih obrokih za tri bolnišnične oddelke, ki se razlikujejo glede na oddaljenost. Termometre smo namestili v živila takoj po pripravi za transport. Meritev je potekala kontinuirano vse do trenutka, ko bi obrok prejel zadnji pacient na oddelku. Temperaturno in časovno analizo delovnega procesa zagotavljanja hladne verige smo izvedli z merjenjem temperature zraka hladilnih naprav (komor) na več mestih v vertikalni in horizontalni smeri, po pet lokacij na posamezni polici. Prav tako smo v času transporta merili središčno temperaturo hladnih jedi. Rezultati: Povprečen čas transporta v okviru zagotavljanja vroče verige do lokacijsko najbolj oddaljenega bolnišničnega oddelka je 18 minut, srednje oddaljenega 20 minut in najbližjega 21 minut. V povprečju je pri transportu na najbolj oddaljen oddelek središčna temperatura živil padla za 9,5 °C, na srednje oddaljen za 7,9 °C in najbližji za 5,9 °C. V povprečju je bila središčna temperatura solate za najbolj oddaljen oddelek ob zaužitju 17 °C, za srednje oddaljen 16 °C in za najbližji 29 °C. Povprečna temperatura zraka v okviru zagotavljanja hladne verige za primer hladilnice mlečnih izdelkov se je gibala med 3 °C in 5 °C, najvišja je bila izmerjena ob namestitvi termometrov, in sicer 8 °C. Povprečna temperatura zraka v hladilni napravi slaščičarne se je gibala med 3 °C in 4 °C, najvišja je bila izmerjena ob namestitvi termometrov, in sicer 10 °C. Razprava in zaključek: Rezultati meritev zagotavljanja vroče verige so nakazali, da je bila središčna temperatura živil ob porcioniranju v večini primerov za vse tri bolnišnične oddelke pod želeno mejo 63 °C, prav tako je bila temperatura temu primerno nižja tudi ob zaužitju. Povprečna središčna temperatura solate je bila ob zaužitju za vse tri situacije neustrezna. Ker je mikrobiološko tveganje, ki zaradi tega nastane, obvladano s časovno komponento, drugi ukrepi niso potrebni. Na nihanje temperature znotraj hladilnice/hladilne naprave vpliva odpiranje vrat hladilne naprave oziroma vstopanje osebja v hladilnico. K večjim nihanjem so podvržena mesta bližje vratom. Višje temperature zraka v hladilnici in hladilni napravi so bile izmerjene na dan namestitve termometrov, ki jih pri analizi rezultatov nismo upoštevali, saj so bili termometri v fazi prilagajanja na temperaturno okolje, navsezadnje so bile temperature v naslednjih dneh meritev ustrezne.Introduction: In healthcare institutions, there are people who are more prone to food-borne infections and diseases due to their age or condition. Healthcare institutions which provide food to patients from their own kitchen are committed to implementing an internal control system, following the principles of the HACCP system. The HACCP system is an analytical tool, based on risk or critical control point analysis. Among these, the most common are temperature and time, which can a have direct effect on the persistence and growth of microorganisms in food. Purpose: The purpose of this master\u27s thesis is to systematically measure time and temperature in order to analyse and validate phases of a work process in which hot and cold chains are supplied. Methods: In order to examine hot chain supply, the core temperature of foodstuffs included in the marked meals for three hospital wards at varying distances was measured. Thermometers were placed in foodstuffs immediately after they were ready for transport. The measurements were continuous until the last patient in the ward received their meal. The temperature and time analysis of the work process of cold chain supply was conducted by measuring the temperature of the air in refrigerating installations (chambers) in multiple places, in the vertical and horizontal directions, at five locations on every shelf. In addition, the core temperature of cold meals during transport was also measured. Results: In terms of hot chain supply, the average time of transport to the furthest hospital ward was 18 minutes, to the next hospital ward 20 minutes, and to the nearest hospital ward 21 minutes. On average, the temperature decreased by 9,5 °C during transport to the furthest hospital ward, by 7.9 °C to the next hospital ward, and by 5,9 °C to the nearest hospital ward. The average core temperature of the salad upon consumption was 17 °C in the furthest hospital ward, 16 °C in the next hospital ward, and 29 °C in the nearest hospital ward. In terms of cold chain supply, the average temperature of air in dairy cold stores was between 3 °C and 5 °C, and the highest temperature was measured when thermometers were placed in meals, namely 8 °C. The average temperature of air in the refrigerating installation of a pastry shop was between 3 °C and 4 °C, and the highest temperature was also measured when thermometers were placed in meals, namely 10 °C. Discussion and conclusion: The core temperature of foodstuffs, when portioned, was in most cases below the desired 63 °C in all hospital wards, which resulted in a lower temperature of foodstuffs upon consumption. The average core temperature of the salad upon consumption was inadequate in all three situations. The microbiological risk is controlled by time of transport and consumption so any other action is not required. Temperature changes inside cold stores or refrigerating installations are the result of opening doors of a refrigerating installation or entering a cold store. Areas closer to the door are also more prone to greater temperature changes. Higher temperatures were measured on the day, when the thermometers were put in cold stores and refrigerating installations. Those results were not taken in analysis, because thermometers needs time to adopt in the new temperature environment. After all, the temperatures in the following days of measuring were appropriate
Awareness and perspective of the Slovenian consumer towards edible insects and their food products
No full textUvod: Uživanje žuželk je poznano že več tisočletij, vendar se njihova uporaba v prehranske namene v zahodnem svetu ni ukoreninila. Trajnost predstavlja enega ključnih dejavnikov za uvedbo pozitivnih sprememb v našem okolju in ravnanju. V literaturi kot eno od možnih rešitev v obdobju zadnjih nekaj let lahko zasledimo tudi uvajanje žuželk v prehrano ljudi,
kar bi lahko na globalni ravni pripomoglo k zniževanju sproščanja toplogrednih plinov. Užitne žuželke bi tako predstavljale predvsem pomemben vir beljakovin. Napovedi namreč kažejo, da bo potreba po slednjih glede na pričakovano porast prebivalstva v prihodnje vse večja. Namen: Namen magistrskega dela je ugotoviti dosedanje izkušnje, raven znanja in odnos slovenskega potrošnika do užitnih žuželk z vidika okolja in trajnosti, prehrane, vpliva na zdravje, z vidika kulture in tradicije ter kulinarike. Metode dela: Za potrebe načrtovane raziskave magistrskega dela je bil uporabljen standardizirani vprašalnik, ki je bil pred uporabo preveden iz angleškega jezika v slovenskega in prilagojen slovenski populaciji. Končna različica vprašalnika je bila med ciljno populacijo deljena v digitalni obliki z uporabo spletnega orodja 1Ka. Rezultati: Več kot polovica (78,0 % žensk in 64,9 % moških) respondentov še nikoli ni pokusila užitnih žuželk, vendar je večina (94,3 %) že zasledila, da
se uporabljajo kot prehranski vir. Dobra polovica (55,9 %) se strinja, da so žuželke lahko primerne tudi za prehrano ljudi, medtem ko jih 14,5 % temu nasprotuje. Preostali so neopredeljeni (29,6 %). Večina (> 90,0 %) vseh respondentov še ni imela priložnosti pripravljati hrane iz tovrstnih živil doma oziroma tega ne želi. Razprava in zaključek: Ocenjujemo, da je v Sloveniji mlad moški s pridobljeno vsaj visokošolsko izobrazbo v največji meri dovzeten za spremembo prehranskih navad, ki bi vključevala uvedbo užitnih žuželk oziroma tovrstnih izdelkov v prehrani. Predhodne izkušnje s temi živili med sodelujočimi v raziskavi nimajo pomembnega vpliva na pripravljenost njihovega uvajanja v prehrano. V drugih državah so potrošniki primerljivo ozaveščeni in pripravljeni sprejeti užitne žuželke oziroma jih vključiti v svojo prehrano.Introduction: The consumption of insects has been known for thousands of years but their use for food purposes has not gained ground in the western world. Sustainability is one of
the key factors for introducing positive changes in our environment and behaviour. As suggested in recent literature, one of the possible solutions is the introduction of insects into human diet, which could help reduce global greenhouse emissions. Edible insects would thus be an important source of protein. It is anticipated that the need for the latter will increase, given the expected population growth. Purpose: The purpose of the master\u27s thesis is to investigate the past experiences, the level of knowledge and attitude of Slovenian consumers towards edible insects from the perspective of environment and sustainability, nutrition, impact on health, culture and traditions, and culinary practices. Methods: For the purposes of the thesis, a standardized questionnaire was used which was translated from English into Slovenian and adapted for Slovenian population. The final version of the questionnaire was distributed to the target population in digital format using web tool 1Ka. Results: More than half of the respondents (78.0 % of women and 64.9 % of men) never tried edible insects, but most of them (94.3 %) were aware that insects were used as a food source. A good half of
the respondents (55.9 %) agreed that insects may also be suitable for human consumption, while 14.5 % contradicted this statement. The rest of the participants remained undefined (29.6 %). The majority (> 90.0 %) of all respondents never had the opportunity or didn\u27t want to prepare such foods at home. Discussion and conclusion: It is estimated that in Slovenia, the young males with at least higher education are most receptive to changes in their dietary habits, including the introduction of edible insects or such products into their diet. The participants\u27 previous experience with this type of food does not have a significant
impact on their willingness to introduce the aforementioned food into their diet. In other countries, the consumers are relatively well informed and inclined to include edible insects in their diet
Planning the food facility from the food safety and constructional-technical point of view
No full textUvod: Pri prehranskih objektih je z vidika preprečevanja in obvladovanja bolezni ter krepitve zdravja pomembno, da se v njih vzpostavi in izvaja ustrezen higienski režim, ki poleg ustrezno usposobljenih zaposlenih temelji na izpolnjevanju splošnih in posebnih higiensko-tehničnih pogojev za objekt, prostore in opremo. Namen: Namen magistrskega dela je bil pripraviti strokovna izhodišča in priporočila za načrtovanje in izvedbo procesa graditve prehranskega objekta po posameznih fazah in korakih, ki si hierarhično sledijo. Metode dela: Uporabljena metoda v magistrskem delu je bila študija primera, kjer smo na teoretičnem primeru prehranskega objekta predvideli proces njegovega načrtovanja. Izdelava magistrskega dela je potekala v več korakih. Po pregledu strokovne in znanstvene literature ter na podlagi priporočil različnih smernic smo izdelali priporočila za načrtovanje prehranskega objekta. Rezultati: Pri načrtovanju prehranskega objekta je preprečevanje navzkrižnega onesnaženja osnovno načelo. Proces načrtovanja takšnega objekta je timsko delo. Na zahteve glede finalne izvedbe sten, tal in stropov vpliva tudi delovni proces, ki poteka v prostorih prehranskega objekta. Graditev prehranskega objekta v našem primeru zajema tri faze: načrtovanje, gradnja, uporaba in vzdrževanje. Verigo načrtovanja stavb in sistemov predstavljajo investitor, projektant, nadzornik in izvajalec. Proces prenove na izbranem primeru je po oceni vodje potekal v sledečih fazah: načrtovanje, projektiranje, gradnja. Sanitarni inženir je bil na izbranem primeru v največji meri vključen v prvi fazi, tj. načrtovanje. Razprava in zaključek: Eden izmed prvih korakov pri načrtovanju tovrstnega objekta je, da definiramo oziroma določimo namembnost, zmogljivost, logistično izvedbo, velikost prostora in vrsto prehranskega objekta. Sistematično načrtovanje prehranskega objekta z upoštevanjem uporabnosti, funkcionalnosti in namembnosti je pomembno zaradi sprememb v procesu načrtovanja, zagotavljanja zdravja in varnosti uporabnikov ter okolja. Sanitarni inženir se je v fazi načrtovanja na primeru prenove izkazal kot pomemben vezni člen med vsemi vpletenimi akterji.Introduction: In the case of food facilities, it is important that an appropriate hygiene regimen is established and implemented from the point of view of disease prevention, control and health promotion. In addition to properly trained employees, that hygiene regimen depends on meeting general and special hygiene conditions for facilities, space and equipment. Purpose: The purpose of this master\u27s thesis was to prepare expert starting points and recommendations for planning as well as carrying out the construction of a food facility by individual phases and steps, arranged in a hierarchical order. Methods: The method used in the master\u27s thesis was a case study, in which we predicted the planning process of a food facility using a theoretical example. The making of the master\u27s thesis took place in several steps. After consulting professional and scientific literature and taking into account the recommendations from various guidelines, we prepared guidelines for the plan of the food facility. Results: The basic principle to be followed when planning a food facility is the prevention of cross-contamination. The planning process of such a facility requires teamwork. The working process that takes place in the food facility also affects the requirements regarding the final plan of the walls, floors and ceilings. In our case, the construction of the food facility consisted of three stages: planning, construction, use and maintenance. The investor, designer, supervisor and contractor represent the chain that is responsible for the planning and the construction of the facility and its systems. According to the supervisor, the renovation process took place in the following phases: planning, design and construction. In the selected case, the sanitary engineer was mostly involved in the first phase, i.e. planning. Discussion and conclusion: One of the first steps when planning such a facility is determining the purpose, capacity size and type of the food facility as well as the implementation of logistics. Systematic planning, which takes into account the facility’s usability, functionality and purpose, is important because of the possible changes in the planning process as well as for ensuring the health and safety of users and the environment. In the planning phase, the sanitary engineer proved to be an important link between all the parties involved in the renovation process
Pet food as a risk factor for the health of their owners
No full textUvod: Hišne živali so v današnji družbi postale sestavni del številnih gospodinjstev. Zdravje in dobro počutje hišnih živali je odgovornost, ki jo večina lastnikov jemlje zelo resno. Posledično se lastniki vse bolj zanašajo na visoko kakovostno hrano za hišne živali, ki poleg udobja zagotavlja tudi zdrav razvoj. Dokazano je, da hišna žival prinaša koristi za zdravje njihovim lastnikom. Lastniki živali doživljajo manj anksioznosti in osamljenosti, so bolj telesno aktivni, in imajo dobre odnose z drugimi lastniki ter hitreje okrevajo po bolezni. V zadnjih letih je v porastu »humanizacija« interakcij med lastnikom in hišno živaljo. Industrija hišnih živali se je na to odzvala in lastnike spodbudila, naj večjo pozornost namenijo prehrani svojih živali. Namen: Namen magistrskega dela je s pomočjo namenskega vprašalnika ugotoviti navade lastnikov hišnih živali glede na način prehranjevanja slednjih, razloge lastnikov za prehrano svojih hišnih živali, ki temelji na surovem mesu in drugi surovi hrani, navade lastnikov hišnih živali pri rokovanju s surovo hrano za slednje, znanje in zavedanje lastnikov glede morebitnih tveganj, ki jih surova hrana za hišne živali predstavlja. Metode dela: Zbrali smo vso relevantno literaturo na obravnavanem področju, zasnovali vprašalnik za ciljno populacijo, vprašalnik objavili v interesnih skupinah na družbenih omrežjih in analizirali rezultate s pomočjo statističnih metod. Rezultati: Več kot polovica lastnikov hišnih živali, ki so sodelovali v anketi, v prehrani le-teh uporablja surovo (nepredelano) hrano (surovo meso, surove kosti, surova jajca). Največ lastnikov se je z omenjeno prehrano za hišne živali seznanilo na internetu (37 %), pri veterinarju (20 %), znancih (13 %) in vzrediteljih (13 %). Glavna motivacija za hranjenje hišnih živali s surovo hrano je nadzor lastnika nad tem, kar žival zaužije in korist za zdravje hišnih živali. Skoraj tretjina lastnikov ne ločuje pripomočkov za pripravo hrane za hišne živali in pripravo hrane za člane gospodinjstva. Večina lastnikov (81 %) po uporabi pripomočke in površine temeljito očisti. 35 % lastnikov pred pripravo obroka za hišno žival surovo meso spere. Lastniki si roke bolj pogosto umivajo po pripravi obroka (88 %) za hišno žival kot pred pripravo (67 %). Razprava in zaključek: Ocenjujemo, da obstaja tveganje za zdravje lastnikov pri hranjenju hišnih živali s surovo hrano zaradi neupoštevanja dobre higienske prakse. V raziskavi je ugotovljeno, da nekateri lastniki ne ločujejo pripomočkov za pripravo hrane za hišne živali in pripravo hrane za člane gospodinjstva, ne čistijo in ne razkužujejo dosledno površin in pripomočkov, niso pozorni na datume minimalne trajnosti hrane in si ne umivajo rok po in pred pripravo hrane za hišne živali. V kolikor lastniki ne izvajajo vseh ukrepov dobre higienske prakse, obstaja možnost navzkrižnega onesnaženja. Svetujemo pripravo smernic za lastnike hišnih živali na temo dobre higienske prakse pri pripravi surove hrane za hišne živali.Introduction: In today\u27s society, pets have become an important part in many households. The health and well-being of pets is a responsibility that most pet owners take very seriously. As a result, owners are relying more and more on high-quality pet food to ensure not only comfort, but also healthy pet development. It has benn proven that owning a pet has health benefits for the owner. Pet owners have a lower risk of anxiety and loneliness, are better able to interact with other pet owners, and recover more quickly from illness. In recent years, the »humanization« of interactions between the owner and the pet has increased. The pet industry has responded by encouraging owners to pay more attention to their pets\u27 diets. Purpose: The purpose of this master\u27s thesis is to use a questionnaire to determine pet owners\u27 feeding habits, owners\u27 reasons for raw feeding their pets, owners\u27 knowledge and awareness of possible risks of raw feeding, and possible differences among pet owners. Methods: We collected all the relevant literature on the researched topic, designed a questionnaire for the target audience, published the questionnaire in interest groups on social networks and analyzed the results with the help of statistical methods. Results: More than half of pet owners use raw food in the diet of their pets. Most of the owners got acquainted with the raw pet food diet on the internet (37 %), from the veterinarian (20 %), friends (13 %) and breeders (13 %). The main motivation for feeding pets raw food is owners\u27 control over what the animal eats and because of the pet\u27s health benefits. Almost one third of the owners do not separate the equipment for preparing food for pets and their own food. Most owners (81 %) thoroughly clean the tools and surfaces after using them. 35 % of owners wash raw meat before preparing a meal for their pet. Owners wash their hands more often after preparing a meal (88 %) for their pet than before (67 %). Discussion and conclusion: We estimate that there is a risk to the health of owners when feeding pets raw food due to the poor performance of good hygiene practice. The survey found that some owners do not separate utensils for preparing food for pets and food for household members, do not consistently clean and disinfect surfaces and utensils, do not pay attention to food expiration dated and don\u27t wash their hand after and before preparing food for pets. If the owners don\u27t implement all measures of good hygiene practice there is a possibility of cross-contamination. We advise the preparation of guidelines for pet owners on the topic of good hygiene practice in the preparation of raw food for pets
The weekly temperature movement of the consumer\u27s refrigerator
No full textUvod: Bolezni, ki se prenašajo s hrano, naraščajo in postajajo pomembna javnozdravstvena ter ekonomska skrb v številnih državah. Neustrezno shranjevanje živil, zlasti hlajenih, je eden ključnih dejavnikov tveganja za izbruhe bolezni, povezanih s hrano. Študije kažejo, da številni gospodinjski hladilniki po svetu obratujejo nad priporočeno temperaturo (5 °C), kar povečuje tveganje za kvarjenje živil in prenos bolezni. Namen: Namen magistrskega dela je pridobiti vpogled v zagotavljanje hladne verige pri domačem shranjevanju živil skozi daljše obdobje, analizirati higiensko-tehnično stanje hladilnika, preveriti roke uporabnosti shranjenih živil ter sam način shranjevanja živil v potrošnikovem hladilniku. Namen meritev središčne temperature testnega izdelka in temperature zraka v hladilnikih je ugotoviti vpliv letnih časov na temperaturo v hladilnikih. Namen je tudi ugotoviti, ali potrošniki zaradi podražitve električne energije varčujejo z električno energijo na račun hladilnika. Metode dela: V raziskavo je bilo z metodo »snežne kepe« vključenih 14 gospodinjskih hladilnikov, pri katerih smo v zimskem in poletnem času sedem dni spremljali temperaturo zraka in središčno temperaturo standardiziranega testnega izdelka. S pomočjo ocenjevalnega obrazca in evidenčnega lista smo analizirali higiensko-tehnično stanje hladilnikov, navade potrošnikov ter pogostost odpiranja vrat hladilnika. Pripravili smo anketni vprašalnik, s katerim smo ugotavljali odnos potrošnikov do varčevanja z električno energijo v prihodnosti. Rezultati: Tedensko povprečje temperature zraka v hladilniku je znašalo 6,12 °C, povprečje temperature testnega izdelka pa 5,05 °C. V desetih gospodinjstvih (n = 14) je bila izmerjena temperatura hladilnika poleti višja. Več kot polovica sodelujočih (71 %) je bila seznanjena z ustrezno temperaturo hladilnika. 52 % anketirancev, ki so sodelovali v anketi (n = 108), meni, da ima starost naprave največji vpliv na porabo električne energije pri gospodinjskih hladilnikih. Hladilnik za anketirance ni med prioritetami za zmanjšanje porabe električne energije. Razprava in zaključek: Čeprav sodelujoči dobro poznajo priporočeno temperaturo delovanja hladilnika, tega znanja v praksi pogosto ne upoštevajo. Temperatura je ključni dejavnik, ki določa mikrobiološko varnost in kakovost živil.Introduction: Foodborne diseases are on the rise and are becoming a major public health and economic concern in many countries. Inadequate storage of food, especially refrigerated food, is one of the main risk factors for foodborne disease outbreaks. Studies show that many household refrigerators around the world operate above the recommended temperature (5 °C), increasing the risk of food spoilage and disease transmission. Purpose: The aim of the Master\u27s thesis is to gain an insight into the cold chain when storing food at home over a longer period of time, to analyse the hygienic-technical condition of the refrigerator, to check the shelf life of the stored food and to investigate the actual storage of the food in the consumer\u27s refrigerator. The purpose of measuring the core temperature of the test product and the air temperature in the refrigerators is to determine the influence of the seasons on the temperature in the refrigerators. It also aims to establish whether consumers are saving electricity at the expense of the refrigerator due to the rise in electricity prices. Methods: The study included 14 household refrigerators in which the air temperature and core temperature of the standardised test product were monitored for seven days in winter and summer. The hygiene and technical condition of the refrigerators, consumer habits and the frequency with which the refrigerator door was opened were analysed using an evaluation form and a log sheet. A questionnaire was developed to determine consumer attitudes towards saving electricity in the future. Results: The average weekly air temperature in the refrigerator was 6,12 °C and the average temperature of the test product was 5,05 °C. In ten household refrigerators (n = 14), the measured refrigerator temperature was higher in summer. More than half of the participants (71 %) knew the correct refrigerator temperature. 52% of respondents who took part in the survey (n = 108) believe that the age of the appliance has the greatest influence on the electricity consumption of domestic refrigerators. The refrigerator is not a priority for participants when it comes to reducing electricity consumption. Discussion and conclusion: Although participants are well aware of the recommended operating temperature of a refrigerator, this knowledge is often not followed in practise. Temperature is a key factor in the microbiological safety and quality of food
Food safety practices in Slovenian TV cooking shows
Get PDFUvod: Zagotavljanje varnost živil je del zagotavljanja javnega zdravja. Doma pripravljena hrana predstavlja pomemben dejavnik tveganja za zdravje potrošnika, saj se je glede na poročanje Evropske agencije za varno hrano (EFSA) večina izbruhov okužb, povezanih s hrano, v letu 2018 (40,5 %) zgodila prav v domačem okolju. Potrošniki na različne načine dostopajo do informacij o zagotavljanju varnosti živil, varni pripravi hrane, tveganjih za prenos in razvoj okužb in bolezni, ki so povezane s hrano. Pomembno vlogo pri vzpostavljanju povezav in informiranju ljudi imajo množični mediji, po katerih potrošniki velikokrat posegajo, včasih celo nezavedno. Namen: Namen magistrske naloge je ugotoviti, na kakšen način so prikazani elementi zagotavljanja varnosti živil v slovenskih televizijskih kuharskih oddajah in kako je mogoče stanje v primeru ugotovljenih napak izboljšati. Metode dela: Z metodo sistematičnega opazovanja brez udeležbe smo si ogledali 40 epizod 4 slovenskih televizijskih kuharskih oddaj. Uporabili smo ocenjevalni list z vnaprej določenimi kriteriji opazovanja, določenimi na podlagi predhodnih tujih raziskav in strokovnih priporočil Nacionalnega inštituta za javno zdravje (NIJZ) za varno delo z živili. Metodo dela smo pred izvedbo raziskave tudi validirali. Rezultati: Največ napak in odstopanj je bilo zaznanih na področju osebne higiene, preprečevanja navzkrižnega onesnaženja, termične obdelave in hrambe živil. Rezultati so primerljivi z evropskimi televizijskimi kuharskimi šovi. Ljubiteljski kuharji so povprečno storili 2, poklicni pa 1,3 napake na minuto. Razprava in zaključek: Ugotovili smo, da prakse zagotavljanja varnosti živil, prikazane v slovenskih kuharskih televizijskih oddajah, pogosto odstopajo od priporočenih norm in so primerljive z evropskimi kuharskimi televizijskimi oddajami. Vidnih je mnogo pomanjkljivosti, ki bi jih bilo možno izboljšati z drugačnim konceptom oddaje.Introduction: Ensuring the food safety is a part of ensuring public health. Home-made food is an important factor in risking consumer’s health, proves European Food Safety Authority (EFSA), saying that the majority (40,5%) of poisonings connected to food in 2018 happened in domestic environment. Consumers access information about food safety, safe food preparation, risks for transfer and development of infection and diseases connected to food, in different ways. Very often and sometimes subconsciously consumers rely on mass media, which have an important role in informing people and enabling them to find information and making connections. Objective: The objective of this master’s degree is to establish in what way Slovenian TV cooking shows depict elements of food safety and to further find out how to improve the conditions in case mistakes are discovered. Methods: 40 episodes of 4 Slovenian cooking shows have been watched with the use of method of systematic observation without intervention. A grading sheet with previously determined criteria for observation has also been used. The criteria has been created based on previous foreign researches and professional recommendations by National Institute of Public Health (NIJZ) both about safe handling of food. The method has also been validated before the research was carried out.
Results: The majority of mistakes and deviations was perceived in the field of personal hygiene, preventing cross contamination, thermal treatment and storing food. The results are comparable to European cooking TV shows. On average, amateur cooks made 2 mistakes per minute, while professional chefs made 1,3 mistakes per minute. Discussion and conclusion: This thesis proves that practices of ensuring food safety that are shown in Slovenian cook shows often deviate from advised norms and are comparable to European cooking TV shows. Many imperfections can be seen, though they could be improved by a different concept of the show
Temperature and hygienic-technical condition of consumers’ refrigerators
Get PDFUvod: Okužbe in zastrupitve s hrano predstavljajo vedno večji javnozdravstveni problem. Po poročanju Evropske agencije za varno hrano (EFSA), glede mesta potrjenih izbruhov okužb in zastrupitev s hrano, največji delež že vrsto let zasedajo domača gospodinjstva. EFSA je v letnem poročilu za leto 2017, izmed vseh prijavljenih primerov okužb in zastrupitev s hrano v Evropski uniji (EU), kot glavni znani vzrok za obolenja v domačem gospodinjstvu izpostavila neustrezno toplotno obdelavo živil, medtem ko drugo mesto zaseda neustrezna temperatura shranjevanja živil. Namen: Namen magistrskega dela je zato dobiti vpogled v zagotavljanje hladne verige pri potrošnikih in njihove navade. Metode dela: Z metodo »snežne kepe« je bilo v raziskavo vključenih 50 gospodinjskih hladilnikov, v katerih smo izmerili temperaturo zraka in središčno temperaturo standardiziranega testnega izdelka. Na osnovi vnaprej pripravljenega ocenjevalnega obrazca ter evidenčnega lista smo ocenili higiensko-tehnično stanje v hladilniku, navade potrošnikov, preverili roke uporabnosti živil ter spremljali pogostost odpiranja vrat hladilnika. Rezultati: Povprečna središčna temperatura standardiziranega testnega izdelka je znašala 5,9 °C (SD = 2,2 °C). Prav tako je povprečna temperatura zraka v hladilnikih potrošnikov znašala 5,9 °C (SD = 2,2 °C). Povprečne vrednosti temperatur zraka v hladilniku so bile neustrezne v 70 % preučevanih primerov, medtem ko so bile povprečne središčne temperature standardiziranega testnega izdelka neustrezne v 64 % primerov. Povprečna središčna temperatura standardiziranega testnega izdelka v hladilnikih na vasi je znašala 5,5 °C (SD = 2,0 °C), medtem ko v mestu 6,3 °C (SD = 2,4 °C). V mestnem okolju prevladuje večji delež higiensko neustreznih hladilnikov (72 %), medtem ko je v vaškem okolju v omenjenem stanju 32 % hladilnikov. Tehnično stanje materialov v hladilnikih je bilo ustrezno v 94 % primerov. Analiza rokov uporabnosti je pokazala, da je več kot polovica (64 %) pregledanih živil ustreznih. V mestnem okolju je živil s pretečenim rokom uporabe oz. datumom minimalne trajnosti 72 %, medtem ko je v vaškem okolju znašal ta delež 56 %. Potrošniki na vasi v povprečju odprejo vrata hladilnika 15-krat na dan, potrošniki v mestu pa 13-krat na dan, kar pa nima bistvenega vpliva na dvig središčne temperature testnega izdelka. Razprava in zaključek: Rezultati kažejo na ustreznejše temperaturno stanje v hladilnikih v Sloveniji v primerjavi z večino hladilnikov tujih držav. Večje pomanjkljivosti se kažejo v znanju in navadah potrošnikov, zato bi bilo smiselno razmisliti o novih (učinkovitejših) načinih informiranja oziroma izobraževanja potrošnikov.Introduction: Foodborne infections and diseases are an increasingly important public health problem. The European Food Safety Authority (EFSA) reports that households have now been the origin of the greatest majority of confirmed outbreaks of foodborne infections and diseases for a number of years. In its 2017 annual report, EFSA pointed to inadequate thermal food processing as the main known cause of food-related illnesses in households, with reference to all registered cases of foodborne infections and diseases in the European Union (EU), followed by inadequate food storage temperature as the second main cause. Purpose: The purpose of the master’s thesis is to gain insight into the condition of domestic refrigerators at the consumer end of the food and nutrition supply chain in Slovenia. Methods: Using the snowball sampling technique, we included in the research 50 domestic refrigerators, in which we measured air temperature and the standardized test product core temperature. Based on the evaluation form drawn up beforehand and a record sheet, we evaluated the sanitary and technical condition of the refrigerator and consumer habits, checked food products expirations dates and monitored the refrigerator door opening frequency. Results: Both the average standardized test product core temperature and the average air temperature in consumers’ refrigerators were 5.9°C (SD = 2.2°C). The average values of the air temperature in refrigerators proved inadequate in 70% of cases, while the average standardized test product core temperature values were inadequate in 64% of cases. The average standardized test product core temperature in the refrigerators in rural households was 5.5°C (SD = 2.0°C) and 6.3°C (SD = 2.4°C) in urban households. The share of refrigerators that were in inappropriate sanitary condition is greater in urban (72%) than in rural environments (32%). The technical condition of the materials was evaluated as appropriate in 94% of cases. The expiration date analysis showed that over a half (64%) of food products were not expired. The percentage of food products with expired expiration date or date of minimum durability was 72% in urban households and 56% in urban environments. Consumers open their refrigerators on average 15 times a day in rural and 13 times a day in urban households, which, however, does not significantly affect the raising of the test product core temperature. Discussion and conclusion: The results show that refrigerators in Slovenia have more appropriate temperatures than most refrigerators in other countries. As there are significant shortcomings in consumer knowledge and habits, it might be a good idea to think about new (more effective) ways of informing and educating them
Possibilities of using artificial intelligence tools in the field of food safety systems
No full textUvod: Sodobni izzivi na področju varnosti živil ter naraščajoča potreba po naprednih rešitvah so spodbudili uporabo umetne inteligence v sistemih za zagotavljanje varnosti hrane. Vključevanje novih sistemov za zagotavljanje varne in kakovostne hrane ter skladnosti s standardi ostaja ključno za ohranjanje zdravja prebivalstva. Poznamo več različnih tehnologij umetne inteligence, ki so že bile uporabljene v živilski industriji: ekspertni sistemi, mehka logika, nevronske mreže, strojno učenje in jezikovni modeli. Poglobljeno se preučujejo prednosti umetne inteligence, kot so hitrost analize podatkov, avtomatizacija odločitvenih procesov in izboljšana natančnost napovedovanja tveganj. Namen: Oceniti potencial uporabe jezikovnih modelov umetne inteligence v kontekstu sistemov za zagotavljanje varnosti živil, s poudarkom na analizi dejavnikov tveganja. Metode dela: Metodološki pristop temelji na teoretičnem pregledu literature, analizi in primerjavi jezikovnih modelov ter študiji primera. Študija primera zajema testiranje izbranega umetnointeligenčnega sistema na dveh teoretičnih in dveh realnih primerih iz živilske industrije po načelih sistema HACCP. Rezultati: Rezultati kažejo, da je umetnointeligenčni sistem najbolj primerljiv z analiziranimi izbranimi primeri za mikrobiološke dejavnike tveganja, tako pri prepoznavanju (48 %), kot pri obvladovanju tveganj s preventivnimi ukrepi (42 %). Sistem je manj primerljiv za kemijske in fizikalne dejavnike tveganja ter alergene. Visoko stopnjo skladnosti z analiziranimi primeri je umetnointeligenčni sistem dosegel pri določanju kritičnih kontrolnih točk, saj je ta bila med 79 % in 92 % glede na izbrane primere. Pri določanju kritičnih mejnih vrednosti, korektivnih ukrepov, vzpostavljanju sistema monitoringa, postopkov dokumentacije in verifikacije je bil umetnointeligenčni sistem v večji meri manj natančen, navedbe so bile bolj splošne in manj prilagojene na specifičen proizvodni proces, so pa večkrat vsebovale »avtomatizacijo« in »digitalizacijo«. Razprava in zaključek: Primerjava rezultatov z obstoječimi zapisi HACCP študij kaže, da umetna inteligenca lahko izboljša analizo dejavnikov tveganj, a popolna avtomatizacija v tem trenutku, brez dodatnih prilagoditev orodja, ni priporočljiva. Pri tem je potrebno poudariti, da je skladnost umetnointeligenčnega sistema temeljila na vsebinski primerjavi s primeri, opisanimi v strokovni literaturi in obstoječi realni HACCP študiji. Strokovna presoja in regulativni nadzor ostajata ključna za zagotavljanje varnosti živil. Nadaljnje raziskave bi tako morale vključevati namensko prilagoditev oz. izboljšanje algoritmov ter redno preverjanje skladnosti z zahtevami zakonodaje ter živilskih standardov.Introduction: Modern challenges in food safety and the growing need for advanced solutions have driven the adoption of artificial intelligence in food safety management systems. Implementing new systems to ensure safe, high-quality food and standards compliance remains crucial for public health. Various artificial intelligence technologies have been used in the food industry, including expert systems, fuzzy logic, neural networks, machine learning, sensors, and language models. The benefits of artificial intelligence— such as rapid data analysis, automated decision-making, and improved risk prediction accuracy—are being thoroughly examined. Purpose: To evaluate the potential application of artificial intelligence language models in food safety management systems, focusing on risk factor analysis. Methods: This study is based on a theoretical literature review, analysis and comparison of language models, and a case study. The case study tested a selected artificial intelligence system on two theoretical and two real-world examples from the food industry following HACCP principles. Results: The results show that the artificial intelligence system is most comparable with benchmark cases for microbiological risk factors, both in detection (48 %) and in managing risks through preventive measures (42 %). The system is less comparable for chemical and physical risk factors and allergens. A high degree of compliance was achieved in determining critical control points, ranging from 79 % to 92 % in the selected examples. However, when establishing critical limit values, corrective actions, monitoring systems, documentation procedures, and verification protocols, the artificial intelligence system was considerably less preciseits outputs were more general and less tailored to the specific production process, often mentioning »automation« and »digitization«. Discussion and conclusion: A comparison with existing HACCP study records indicates that while artificial intelligence can enhance risk factor analysis, complete automation at this stage—without further tool adaptations—is not advisable. The consistency of the artificial intelligence system was based on content comparisons with examples from scientific literature and existing HACCP studies. Expert evaluation and regulatory oversight remain crucial for ensuring food safety. Future research should focus on targeted algorithm improvements and regular verification of compliance with legal requirements and food standards
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